Which of the following is not a high risk population group for foodborne illnesses quizlet?

Elderly people do not have a high risk of foodborne illness. State agencies should refer to the Model Food Code for recommendations on all of the following topics except __________. D) standards for refrigeration equipment and commercial dishwashers (?)

What population group is not typically at high risk for foodborne illness quizlet?

Elderly people do not have a high risk of foodborne illness. Elderly people are a higher risk of contracting foodborne illness than teenagers.

Which group of people is at a high risk for foodborne illness?

Older adults have a higher risk because as people age, their immune systems and organs don't recognize and get rid of harmful germs as well as they once did. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.

Which group of people is at a high risk for foodborne illnesses quizlet?

People groups with a higher risk of getting a food borne illness: preschool-age children, elderly people and people with compromised immune systems. Very young children are at higher risk for getting foodborne illness because they have not yet build up strong immune system. As people age, changes occur in their organs.

What are the five common risk factors for foodborne illness quizlet?

Where foodborne illness happens

Which of the following is not a potentially hazardous food item?

Answer: B - Sea salt is not a potentially hazardous food. Since tomatoes, grouper, and veal have specific perishable requirements as well as other dangers, the only possible answer to this question is sea salt. With a very low water activity, sea salt is not considered a potentially hazardous food.

What system is specifically focused on controlling the 5 common risk factors for foodborne illness?

The FDA defines Active Managerial Control "as the purposeful incorporation of specific actions or procedures by industry management into the operations of their business to attain control of the foodborne illness risk factors."

What are the five major foodborne illnesses?

What are the four high risk populations?

Adults age 65 and older. Children younger than 5 years. People whose immune systems are weakened due to illness or medical treatment. Pregnant women.

What are the 5 high risk customer groups?

What are the high risk foods?

Which locations have the highest number of foodborne illnesses quizlet?

The top two locations of food preparation that are responsible for the highest number of reported foodborne disease outbreak illnesses are: catering or banquet facilities and private homes.

Why are the elderly people at a higher risk for foodborne illnesses quizlet?

Why are elderly people considered a high-risk population when it comes to foodborne illnesses? People's immune systems weaken with age. Being a foodservice manager is not easy.

What is a foodborne illness and what is a foodborne illness outbreak quizlet?

Foodborne Illness. A disease transmitted to people by food. Foodborne Illness Outbreak. When two or more have the same symptoms after eating the same food.

Who are at risk populations?

Vulnerable populations include the economically disadvantaged, racial and ethnic minorities, the uninsured, low-income children, the elderly, the homeless, those with human immunodeficiency virus (HIV), and those with other chronic health conditions, including severe mental illness.

Which of the following is an at risk population?

We define Populations at Risk broadly, including but not limited to the poor, frail, disabled, economically disadvantaged, homeless, racial and ethnic minorities, persons with low literacy,²⁰ victims of abuse or persecution, and persons with social risk factors such as isolation.

Who are the high risk customers?

Higher Risk Customers are those who are engaged in certain professions or avail the banking products and services where money laundering possibilities are high. Financial Institutions conduct enhanced due diligence (EDD) and ongoing monitoring for the higher risk customers.

What are the 6 main food borne illnesses?

What are the 3 types of foodborne illnesses?

Biological agents are typically the cause of foodborne illnesses, but in fact, there are three categories of hazards responsible for causing foodborne illnesses. They are the following: biological, chemical, and physical.

What's the most common foodborne illness?

In the US, norovirus is the most common cause of illness from contaminated food or water—but food isn't the only way people can get norovirus. It also spreads easily from person-to-person.

Who is responsible to actively control the five common risks?

What are the five common risk factors for food-borne illness? It is the manager's responsibility to actively control the five risk factors for foodborne illness and others.

Why are preschool aged children at a higher risk for foodborne illnesses?

Children younger than 5 years have a high risk of foodborne illness and related health problems because their immune systems are still developing, and they cannot fight off infections as well as older children and adults.

What are the 8 programs that a food safety management system should cover?

Which of the following is not a TCS food?

Non-Potentially Hazardous Food - Non-TCS

Examples of such foods are: dry goods, dry cereals, dehydrated and un-reconstituted foods, candy bars, popcorn, potato chips, canned pop and sodas.

Which of the following is classified as a potentially hazardous food foods that require time or temperature controls for safety TCS ):?

Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- ...